I am starting with two briskets. Outside marinate with my normal homeade recipe rub. I then food processed some onions, garlic, bell peppers, and stuffed into cavities inside the brisket.

then a nice fresh wild pig leg? This came from a 75 pound sow, shot in December. This ham was rubbed with a mix of olive oil, whisky, spice rub. then wrapped (barded actually) in a weave of thick cut bacon.

and here it is ready for the smoker later this evening.

--Those are my contributions to the party, aside there is sposed to be a few drunk chickens, a couple racks of ribs, a fatty, and a bunch of new york strip steaks. Last I heard the planned head count for our party is 32 people.

Wild hogs are much leaner than commercial pork. It tends to dry out and benefits greatly from the wrap. I'll keep it wrapped on the smoker for about 4 hours on smoke at 250. Then I'll wrap the entire thing in heavy duty alum foil and let it go 6 or hours. (the midnight till I wake up part). Then out of the foil, peel off the smoked black rubbery bacon. paint on some glaze. I have some homemade raspberry halapeno jam for this. (actually made by a friend and his wife who live in Austin). It will then get smoked with the final glaze on for about 2 hours or so before it comes off.

I have never done two briskets and a hogleg at the same time so there is a variable about how to keep temps regulated. I'm thinking it will just work itself out and I'll adjust as necessary.

I'm planning, I think, some sort of fried chicken wings. Not sure if I'll bread them or not, or what sort of sauce (not a buffalo wing sort). That plus other snack food and either PBR or a four year vertical of Bigfoot... decisions, decisions...

I've got a brisket rubbed and sitting in the fridge, but I just rubbed it last night and I like to let it sit for a week or so, so I'm smoking that one next weekend.

For the superbowl I made what we call sloppy joes, which are nothing like what most people call sloppy joes. It's a triple-decker sandwich with swiss cheese, pastrami, ham, turkey, russian dressing, and coleslaw, on rye. It's best to make them at least 24 hours in advance and let them sit in the fridge. Awesome awesome awesome.

For the superbowl I made what we call sloppy joes, which are nothing like what most people call sloppy joes. It's a triple-decker sandwich with swiss cheese, pastrami, ham, turkey, russian dressing, and coleslaw, on rye. It's best to make them at least 24 hours in advance and let them sit in the fridge. Awesome awesome awesome.

Dang, nothing to do directly with your sammich but now I've got a major hankerin' for some Central Grocery Muffalettas

that hogsleg looks great! last time I had a "hogsleg" I was in college, and it wasn't food... think Bob Marley... slang for a cigarette

I am making "Roethlisburgers". Made 'em for the last 2 Bowls and it worked! In fact, I ONLY make them for this game. They have been all the rage in the 'Burgh for awhile. Here is my version:Patties are 1/3 mild Italian sausage/2/3 beef. Picture this in layers, listed from the bottom up:bun, BBQ sauce, patty, slice of provolone, fried egg, bacon, ranch dressing, cheddar, top of the onion bun.Sounded like a lot of excess to me - before I tried it. Pure awesome.